We made four batches of this recipe from one spaghetti squash, but that, of course, would vary by the size of the spaghetti squash. (And you can also roast the seeds separately in the oven for a snack too!

It was very easy to mix up, and they were easy to fry, though it took a little to have them done on both sides. It helped to flatten them a bit with a fork when placing them in the pan. We ran out of ricotta on the last batch, so we swapped in some cottage cheese, which worked well. They turned out nicely crunchy and were flavorful- the garlic, cheese, and herbs were noticeable just by themselves. They’d make an excellent substitute/side in place of potato pancakes.

We thought they’d also be perfect with some cumin and cilantro in place of the Italian herbs/seasoning, and then they could be topped with salsa instead. They could also be good with curry powder in place of the Italian herbs/seasoning.

As I’m writing this, my wife and I are finishing up applesauce and baking butternut squash for butternut squash risotto for Thanksgiving. Risotto is one of my favorite thing to make, given that the recipe is so versatile with add-in ingredients. I especially enjoyed my mother-in-law’s response upon tasting it- “How can we make our rice taste like this?” I will often make it with portabellas (with some modifications), but this version with butternut squash is another of my favorites. I love the flavor of butternut squash, as it can savory or slightly sweet, depending on how it’s made. I have made this recipe previously, to excellent results. It doesn’t call for other herbs or spices other than salt and pepper, but it can easily be adjusted. I use a little cinnamon and nutmeg to add a little spice to the recipe. Butternut squash risotto is a nice alternative to cheesy potatoes (though I love cheesy potatoes, as well!) and adds in an extra vegetable with the starch. Happy Thanksgiving!

Chef Fabio provides his take on grilled cheese on Chow Ciao! An abundance of excellent local cheese is something I am thankful for, living in Wisconsin. It’s one of those foods that’s a personal favorite, with all the different flavors and varieties. Fabio offers a cheese primer… I’d also add that reduced fat cheese, while still good in some recipes (to keep flavor and cut a few calories), won’t produce the necessary melting one might hope for.

And don’t miss it- cooking with a brick! And I’m not talking about brick cheese… but you could make a cheese sandwich with a brick and brick cheese…